Venison Stew Ala Dean Ramsey

Ingredients

• 3 1/2 lbs venison stew meat (or beef stew meat)
• 1 large onion
• 5 medium carrots

• 1 (16 ounce) package frozen peas

• 1 (16 ounce) package frozen lima beans
• 3-4 medium potatoes (cut into wedges) or substitute 1 cup elbow macaroni
• 1 cup mushroom (sliced)

• 3 (14 ounce) cans stewed tomatoes (crushed, diced or stewed)
• 4 cups water
• 1 tablespoon garlic powder
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 cups flour
• 1/2 cup extra-virgin olive oil

Directions

1. 1

   Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.

2. 2

   In a skillet, heat the olive oil over medium-high heat.

3. 3

   In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.

4. 4

   In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.

5. 5

   Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.